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Pasta with Asparagus and Mushrooms



Combine the first 3 ingredients, and set aside.
Melt butter in a large nonstick skillet over medium-high heat.
Add shallots; saute 1 minute.
Add mushrooms and salt; saute 5 minutes.
Stir in wine; cook 1 minute.
Reduce heat to low.
Add 2 tablespoons parsley mixture; saute 2 minutes.
Keep warm.
Bring water to a boil in a large Dutch oven.
Add pasta; cook 6 1/2 minutes.
Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender.
Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.
Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese.
Arrange 2 cups pasta mixture on each of 4 plates.
Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.